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Ah Ji Old Kopitiam 阿吉老茶室 @ Melaka Street, Georgetown, Penang.

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A really good article on Malaysia.

Penang Hokkien Mee, one of Penangites’ most beloved hawker food receives an upgrade here at Ah Ji Old Kopitiam 阿吉老茶室; while the old-school classic version is still available, the Mantis Prawn and Tok Tok Shrimp Ball are two popular variants. This place is fairly new and has been gaining some attention on social media platforms, mainly due to its various uncommon toppings. The dining area is fully air-conditioned, diners who would prefer more variety can also try the Steamed Buns, served with Sambal Hae Bee and Kaya/ Butter (or Half Boiled Eggs). If you do like a bowl of Penang Hokkien Mee with bold Prawn flavors, this place is worth a look. 

beloved hawker food

Tok Tok Prawn Hokkien Mee (Rm 8/ medium)

Drinks

Mantis Prawn Hokkien Mee (Rm 8/ medium)

Food and drink

Ah Ji Hokkien Mee (Rm 6/ small)

Georgetown

Sambal Hae Bee Steamed Bun (Rm 5)

Ji Old Kopitiam
kopi

Kaya Steamed Bun (Rm 4)

The soup bases are the same, just the toppings for the noodles are different; in other words, they are being categorized according to the toppings. Unique ones are definitely the Mantis Prawn and Tok Tok Shrimp Ball; the former one has bits of Deep Fried Mantis Prawns topped while the latter choice is served with their home-made Shrimp Balls (something like Fish Balls but made using Shrimps). The Tok Tok Shrimp Balls were bouncy and chewy, with bits of the Shrimps remain intact, creating an addictive, bouncy texture. The Shrimp flavor however, was quite mild here. The broth was not shabby either- sweet and bold with essence of the Sea, it has hints of Shrimp shell smokiness (that being said, the broth was not overly greasy and registered mild Pork notes). For side orders, we had both Steamed Buns served with Sambal Hae Hee (Dried Shrimp Sambal) and their home-made Kaya paste. The former one was a little too dry to our liking though they were very generous with the Sambal Hae Bee. The Kaya version fared better with bold Pandan fragrance and it was not as sweet as we were expecting. 

Malaysia
Sambal Hae Hee
Singaporean cuisine
social media platforms
beloved hawker food
Drinks

Ratings:

Taste: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)

Service: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)

Price: 7/10 (1-3 expensive, 4-7 average, 8-10 cheap)

Parking: 6/10 (1-3 bad, 4-7 average, 8-10 good)

Ambiance: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)

Non-Halal

Service Charge: No

Government Tax: No

Business Hours: 7:30 am to 1 pm. Closed on Sundays and Public Holidays.
Contact Number: 6012- 402 5584

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Twitter Rolls Out Tip Jar Payment Feature For Content Creators And Others

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A really good article on Penang Malaysia.

Twitter joins other social media platforms in rolling out a payment feature for content creators and others. As the name implies, Tip Jar will enable people to support Twitter personalities with tips.

The account owner / recipient will have to enable the feature first – after which, a Tip Jar icon will appear next to the Follow button on their profile page. Those who wish to tip can then tap on the icon and select a payment service or platform that the account has enabled.

Android

Once a selection has been made, users will be brought off Twitter to the chosen app, where they can enter an amount and finalise payment. Available services include Bandcamp, Cash App, Patreon, PayPal and Venmo. Twitter said it takes no cut, but noted that payment service availability and features will vary by region. Android users can also send tips within Spaces.

At the moment, everyone using Twitter in English can send tips to those who have enabled the feature – expansion to other languages is planned. But for the time being, only a limited group of people across the world who use Twitter in English can add the feature to their profile and receive money. These people include creators, journalists, experts and nonprofits, but Twitter said it’ll widen that circle shortly.

Bandcamp

Twitter said that Tip Jar is a “first step” in its efforts to set up ways for people to give and receive money on the platform. Social media platforms are banking heavily on attracting creators – Clubhouse launched its first monetisation feature last month, and Facebook has its Stars feature, with more monetisation opportunities announced and on the way.

(Source: Twitter. Images: Twitter.)

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Simple Egg Salad with Spicy Nutty Dressing

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A really good post about Malaysia.

excess oil

This is an easy old-fashioned kind of salad made with simple ingredients and topped with a chilli peanut dressing. It’s often the kind of salad we would get when we go home to visit our kampung (Malaysian village). You could say this is comfort food in salad form.

Some Prep, a Little Art Arrangement and Voila!

We love how easy this salad is to put together. While the peanuts, eggs and tofu require a tiny bit of cooking, everything else just needs a good wash and slice.

The way that this egg salad is arranged makes it quite a fun dish to put together with your kids. It starts with a bed of lettuce arranged like petals on a flower followed by a layer each of thinly sliced tomatoes, cucumbers, tofu and finally eggs. While those are all the vegetable ingredients we used, you are certainly not limited this list.

Egg Salad with Chilli Peanut Dressing

Ingredients:

Salad

  • 130g or 1 large tomato, sliced
  • 70g or 1 firm tofu
  • 3 large eggs
  • 120g or 1 Japanese cucumber, sliced
  • 1 head of romaine or iceberg lettuce

Dressing Sauce

  • 150g peanuts
  • 1/2 cup chilli sauce
  • 3 cloves garlic, grated 
  • 1/4 cup hot water 
  • 1/2 tsp salt 

Method:

  1. Toast the peanuts for 5 to 7 minutes on dry pan. You’ll know they are ready when you notice that the skin breaks up and you can hear popping sounds. Remove from pan. Allow peanuts to cool. Remove the skin and set aside.
  2. Heat 1/2 cup of oil in a pan. Add tofu and fry until they are golden brown. Remove from oil onto a paper towel to drain some of the excess oil. Thinly slice the tofu. Set aside.
  3. Bring a pot of water to a boil and gently add eggs. Boil for 8 to 12 minutes depending on how firm you prefer your yolks to be. Prepare an ice bath. Remove eggs from the hot water and dip into an ice bath to cool and instantly stop the cooking process. Remove the shell. Slice and set aside.
  4. Wash all your vegetables. Separate all the lettuce leaves and slice your tomatoes and cucumbers so that they are about 1/2cm in thickness.
  5. Arrange everything on a serving plate. The lettuce leaves go on first and form a bed to hold the other components together. Follow with sliced tomatoes, sliced cucumbers, sliced tofu and eggs.
  6. Time to make the sauce. Roughly blend or chop the skinless peanuts.
  7. Put the chopped peanuts into a bowl. Add chilli, garlic, 1/4 cup water and 1/2 tsp salt. Mix together.
  8. That’s it! You can choose to serve the salad with the dressing already poured over it or keep it separate.

Toasted Coconut Coated Salads and More

If you’re looking for more traditional salad recipes, check out our Kerabu Pegaga or Urap Pegaga and Ulam Raja recipes. Both these tasty salads feature herbs we feel should be considered the next superfood. The ingredient pegaga not only keeps you looking young but has brain boosting properties as well.

Both salads are coated with delicious toasted coconut and blended chillies. Yes another spicy salad. What can we say, Malaysians love spicy food!

Of course, we have more than salads. Check in with us on Butterkicap.com or follow us on our Instagram or Facebook as we try out and post new recipes. If you have any recipes of your own to share, please do contact us on our social media platforms. We’re a community of foodies just wanting to share our recipes and spread our love for Malaysian food.

Tags:
butterkicap, dressing, egg salad, malaysian recipe, peanut sauce, Salad, Vegetarian

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Urap Salad with Pegaga and Ulam Raja to Maintain Youth

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A really good article on Penang.

urap salad pegaga ulam raja kerabu

Urap is a Malaysian and Indonesian salad of Javanese origins comprised of steamed or boiled vegetables mixed with spiced toasted coconut. While the vegetables usually consist of water spinach, long beans, bean sprouts and cabbage, we love a version using fresh herbs such as pegaga and ulam raja which are packed with powerful nutrients. The combination of boiled and fresh vegetables with the rich taste of shredded spicy toasted coconut is not only addictive but good for you too.

Could Pegaga and Ulam Raja be the Secret to Youth?

If you have never heard of pegaga, it’s time to pay attention. This humble looking herb is rich in amino and fatty acids, beta carotene and phytonutrients, thus improves circulation and stimulates cell growth. What does this mean to us? Well, this in turn aids in collagen production, keeping your skin looking rejuvenated and your hair and nails strong. Besides being a beauty booster, a 2012 study found that Pegaga extract had a positive effect on protecting brain cells from toxicity.

What about ulam raja? This herb has long been used in Malaysian traditional medicine to help treat conditions such as high blood pressure, arthritis, fever and diabetes. To top it all off, ulam raja has antioxidants which help repair cells in your body thus preventing premature ageing.

Together these two herbs seem to be a great combination keeping you looking young and healthy.

urap ulam raja pegaga salad

Urap with Pegaga and Ulam Raja Recipe

Ingredients:

Spicy Coconut Mixture

  • 2 fresh red chillies
  • 5 green bird’s eye chillies (cili padi)
  • 3 shallots, peeled
  • 3 tbsp water
  • 20g belacan (shrimp paste), optional
  • 1 1/2 cup freshly grated white coconut flesh
  • 1 tbsp brown sugar
  • 3-4 lime leaves
  • 1 tsp salt

Vegetables and Other Ingredients

  • 200g water spinach (kangkung)
  • 80g pegaga (centella asiatica, pennyword, gotu kola)
  • 60g ulam raja (cosmos caudatus, king’s salad)
  • 200g bean sprouts
  • 100g carrot (about 1 small carrot)
  • 1-2 tbsp lime juice (according to taste)
food

Method:

Spicy Coconut

  1. Blend or pound red chillies, bird’s eye chillies, shallots, belacan and 2 tbsp of water. Note: the addition of the belachan (shrimp paste) is optional as some people may not like the flavour. Set aside.
  2. Heat 2 tbsp of cooking oil in a pan. Add the blended chilli mixture and stir for 3 to 4 minutes.
  3. Add 1 tbsp brown sugar and 1 tsp salt. Stir.
  4. Add freshly grated coconut and the lime leaves for aroma. Continue to stir and toss the ingredients about so that they are mixed well. This should take about 3 minutes. Once done, discard the lime leaves and set aside the coconut mixture for later.

Vegetables

  1. Boil about 3 cups of water in a medium sized pot.
  2. Wash and prepare your vegetables. For water spinach, cut and discard the thick part of the stems. For pegaga, you want the leaves and just about 3 inches of the stem from the leaf. For the ulam raja, remove and discard the thick part of the stems. Peel the carrots and cut so that they form strips.
  3. Set aside the pegaga and ulam raja. These two will not be cooked but rather served fresh. The rest of the vegetables will be put in the hot water.
  4. Add the bean sprouts in the hot water for 30 seconds to 1 minute. Remove and set aside.
  5. Add carrots to the hot water. Boil for 3 minutes then remove and set aside.
  6. Add water spinach to the hot water. Boil for 3 minutes then remove and set aside.
  7. Now put everything together. In a large bowl, put all the vegetables together then add the coconut mixture along with lime juice. Toss until all the vegetables are coated with the coconut mixture.
  8. Serve.

Salads and More

If you’re a fan of our urap with pegaga and ulam raja, be sure to look up our kerabu pegaga recipe. It is much simpler to make as it does not require boiling or steaming vegetables. Besides, it features our favourite super herb, pegaga.

There are plenty more salads coming up on Butterkicap.com so do check back in with us once in a while or follow us on our Instagram or Facebook as we try out and post new recipes. If you have any recipes of your own to share, please do contact us on our social media platforms. We’re a community of foodies just wanting to share our recipes and spread our love for Malaysian food.

Tags:
kerabu, malaysian recipe, pegaga, Salad, ulam raja, urap

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